Air Fryer recipes & salads


Recipe for a sauce made with tomatoes, cilantro, jalapenos, black beans, green onions, cheese and guacamole. The sauce should be served in a glass bowl so you can see the layers.
Author: Erich
Category: SALAD
Cooking Time: 0 hr. 58 м.
Number of servings: 10
Nutritional value: 0 kcal.


4 large tomatoes.
2 chili jalapenos
3 tablespoons fresh coriander
6 green onion feathers
2 tbsp fresh lime juice (plus 2 teaspoons)
0.25 tsp. salt
1 can of black beans (480 g)
2 garlic cloves
0.75 tsp. chili powder
1.5 cup sour cream
4 cups pepper jack cheese (480 g)
3 cups guacamole
tortilla chips to serve tortilla chips to taste

Method of preparation:

Remove the core and seeds from the tomatoes and slice thinly. Remove the seeds from the jalapenos and chop them. Chop 2 green onion quarters and finely chop 4 green onion quarters. Mix tomatoes, chopped cilantro, jalapeños and 2 tbsp of lime juice in a bowl. Stir with 0.10 tsp salt and let stand until tomatoes are soft, about 30 minutes. Strain the mixture into a bowl and pour out the liquid.

Stir the black beans, remaining lime juice, minced garlic, chili powder and remaining salt in a food processor. Place in a bowl and rinse out the bowl of the food processor. With the food processor, mix the sour cream and 2.5 cups (300g) of cheese until smooth.

Place in a separate bowl. Place a layer of bean mixture in a glass bowl/dish.
Place a layer of sour cream on top and sprinkle evenly with the remaining cheese. Place guacamole on top, followed by the tomato mixture. Sprinkle with chopped leeks and serve with chips. You can keep the sauce in the refrigerator for about 24 hours. Allow the sauce to stand at room temperature for about an hour before serving.


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